Ski House Chili

Perfect For: Ski House Weekends 

Prep Time: 45 mins | Cook Time | 60 minutes Servings: 6  (with lots of leftovers)

SOUP STORY

For an apres ski family dinner, I can't think of anything better than a massive stock pot of chili on the stove served with all of the fixings. It is a super easy and satisfying family style meal, especially after a day skiing (or in my case this weekend-sliding) down the mountain. I love piling the whole car with family and friends and heading back to the house, pouring a glass and sitting by the fire while the chili is on the stove. This version is a mild, light and approachable chili which incorporates ground turkey but you can make it with anything. The volume of the cumin, cayenne and chili powder is completely up to you. The accoutrements make this chili a hearty meal, so pile on the shredded cilantro, cheddar, sour cream, jalepeno peppers, avocado and spring onions. I serve with chips, guacamole, salsa, quesadillas and a huge salad. This weekend, we had good friends join us at the house and everyone-adults and kids loved the chili. Much love to Clare, Adey, Nic and Oliie for joining us and sharing our Ski House Chili tradition! 

INGREDIENTS

• 32 ounces of cannellini beans. I love the Eden Organic canned or preferably soak your white beans overnight the day before. I had some extra black beans from our quesadillas so i through those in as well! I love white beans, but substitute with your favorite!

• 2 lbs of ground organic turkey

• 1 large Spanish onion

• 1 tablespoon minced garlic (2 cloves)

• 6 cups chopped carrots, diced

• 6 cups medium-diced celery (8-10 stalks), diced

• 4 cups of corn (I use organic frozen at this time of year)

• 8-12 ounces of tomato paste to your taste

• 5 quarts of chicken stock (to your desired thickness)

• Drizzle of good olive oil

• Chopped bunch of Cilantro

• 2-3 tablespoons of Cumin, to your taste

• 1-2 tablespoons of Cayenne and Chili Powder, to your taste

• Kosher salt and pepper, to your taste

• For accoutrements: Avocado, Sour Cream, Chopped Cilantro, Spring Onions, Shredded Cheddar Cheese, Jalapeno Peppers

DIRECTIONS

• In a large stockpot on medium heat and saute the onion and garlic with olive oil to coat the bottom of the pan

• Add the ground organic turkey and brown until just cooked through but not dry

• Add the carrots, corn and celery until translucent but still firm, 6-8 minutes

• Add the first round of spices. 1 tablespoon each of Cumin, Cayenne, Chili Powder, Salt & Pepper to taste

• Rinse the beans well and add to the stock pot then saute and generously salt until flavors blends, 2-3 minutes

• Add the tomato paste and continue to saute 2-3 minutes. The amount of tomato paste is something you need to play with. We only like a little or none at all. The chili works as a white chili as well if you don't have tomatoes on hand.

• Add your second round of spices to taste and allow the flavors to blend. Check for salt and pepper

• Add the chicken stock and 1/2 of the cilantro and allow to simmer 10-15 minutes.

• Pour the soup into bowls, garnish with Shredded Cheddar Cheese, Avocado, Jalapeno, Sour Cream, Spring Onions or any other accoutrements you desire.